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Fermentation of table olives by oleuropeinolytic starter culture in reduced salt brines and inactivation of Escherichia coli O157:H7 and Listeria monocytogenes.

Tataridou M1, Kotzekidou P2.
International journal of food microbiology.Int J Food Microbiol.2015 Sep 2;208:122-30. doi: 10.1016/j.ijfoodmicro.2015.06.001. Epub 2015 Jun 6.
The effect of an autochthonous starter culture developed by oleuropeinolytic strains belonging to the Lactobacillus plantarum group on the physicochemical and microbiological characteristics and the biophenol content of table olives fermented under reduced salt conditions was studied. Black (cv. Kal
PMID 26065729

Temporal patterns of Campylobacter contamination on chicken and their relationship to campylobacteriosis cases in the United States.

Williams MS1, Golden NJ2, Ebel ED2, Crarey ET3, Tate HP3.
International journal of food microbiology.Int J Food Microbiol.2015 Sep 2;208:114-21. doi: 10.1016/j.ijfoodmicro.2015.05.018. Epub 2015 May 29.
The proportion of Campylobacter contaminated food and water samples collected by different surveillance systems often exhibit seasonal patterns. In addition, the incidence of foodborne campylobacteriosis also tends to exhibit strong seasonal patterns. Of the various product classes, the occurrence o
PMID 26065728

Methodology for modeling the disinfection efficiency of fresh-cut leafy vegetables wash water applied on peracetic acid combined with lactic acid.

Van Haute S1, López-Gálvez F2, Gómez-López VM3, Eriksson M4, Devlieghere F4, Allende A5, Sampers I6.
International journal of food microbiology.Int J Food Microbiol.2015 Sep 2;208:102-13. doi: 10.1016/j.ijfoodmicro.2015.05.020. Epub 2015 May 29.
A methodology to i) assess the feasibility of water disinfection in fresh-cut leafy greens wash water and ii) to compare the disinfectant efficiency of water disinfectants was defined and applied for a combination of peracetic acid (PAA) and lactic acid (LA) and comparison with free chlorine was mad
PMID 26065727